“A Grateful Meal”
To see the entire seven- course meal menu, please click on the menu bar on the main blog page and click on the title of the menu- “A Grateful Meal”.
This isn’t a common combination of flavors for the Western palette. But for Southeast Asians this is a quintessential thirst quencher. It’s pungent, tart, salty and extremely satisfying in hot weather. Even though I was born and raised in the United States, this drink simply speaks to my DNA. I crave it frequently. And when you put some crunchy boondi (the little fried lentil balls) on top? It’s quite an amusing treat. You can buy pre-made masala mixes for it or make up your own. Play around with whatever flavors bring out the zing for you.
Serves 4-6 in a seven course meal
2 Cups Yogurt, Full Fat, Plain
2 Cups Water, Ice Cold
1/4 Cup Cilantro, Finely Chopped
2 Tsp Ginger, Peeled and Grated
2 Tsp Shahi Jeera or Roasted Cumin Seeds
1 Tsp Salt
1 Tsp Chaat Masala (available at Indian grocery stores)
1/4 Cup Masala Boondi (available at Indian grocery stores)
If you can, make this ahead of time. Place all the ingredients- yogurt through the chaat masala- into a blender and blend. Pour into a large jug. It actually tastes best if you let the yogurt mixture sit in the fridge for a while so that all the flavors can kind of sit and mingle. After at least an hour (for best results) put it back into the blender and blend until frothy. Pour into glasses and top with a spoon or so of the masala boondi. Serve Chilled. Enjoy!!